Tacos are probably my all time favorite food to eat.. Sometimes want a taco that doesn't require a whole lot of preparations. You know...the sauces, toppings, avocado and such. Just a super simple, delicious, minimal effort taco and that is exactly what this recipe is.. A few simple but flavorful ingredients. Recently, my sister Tia (an awesome vegan cook who keeps a very intense watchful eye on up and coming vegan brands and products) came across the Louise brand of seasonings. I absolutely love the authentic Spanish flavor and super clean ingredients. I used them in these tacos for the first time and I was like "DAAAAYYYYUMMM these are good". Now I am completely obsessed wth them. I also used the Volife Colby Jack Shreds and it was spot on. If you want to check out these brands you can find the cheese at most Whole Foods stores and the seasonings online here.
Cook Time: 25 Minutes
Makes 4-5 Tacos
4 large portobello mushroom caps sliced (or 16 oz. of mushrooms sliced)
2 Tsp of sazon seasoning (The Louise brand s lightly salted so keep that in mind no matter what brand you use)
1 medium red onion diced
1 handful of fresh cilantro chopped
juice of 1 lime
3 Tbs of extra virgin olive oil for cooking plus more for drizzling
1 package of your favorite vegan cheese (I use the Volife brand. love the Whole Foods brand too)
sea salt to taste
small flour or corn tortillas
The Onion and Cilantro Topping
First make the onion and cilantro topping by adding the diced onions and cilantro into a bowl.
Next squeeze in the juice of 1 lime. Mix well and set aside.
The Mushroom Filling
Now prepare the mushrooms by adding 2-3 tbs of extra virgin olive oil into a large skillet and place it over medium high heat.
Add in the mushrooms and sazón seasonings and cook for about 7 minutes while stirring every minute or two.
Add salt to taste.
Reduce the heat to low and sprinkle on a handful of cheese and cover with a lid for an additional 2-3 minutes or until the cheese melts.
Now assemble the tacos and thank me later!!